Dana Moran

dana moran
Dana Moran
Managing Editor
dmoran@winsightmedia.com

Dana Moran is managing editor of FoodService Director magazine and FoodServiceDirector.com. Her favorite vegetables are sungold tomatoes, beets, asparagus and triple-cream brie.

 


teamwork pack
As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another.
autumn leaves
Operators aren’t just thinking about food during the school year; it’s a 24/7 job. We chatted with FSDs about new avenues and venues for tackling hunger.
The move came about after HISD received approval from the USDA and the Texas Department of Agriculture. All of the 210,000-plus students enrolled will benefit.
millennial employee handshake
The millennial workforce takeover has arrived. In 2015, Generation Y surpassed Gen X as the largest employed generation, and by 2020 we’ll represent 46% of U.S. workers.
soup sandwich
This month, FoodService Director takes a deep dive into catering, from the latest in menus to starting a new program and what happens when an event goes off the rails.
nacufs award
Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.
eureka
Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long...
dancing fruit happy
Technomic's recent Healthy Eating Consumer Trend Report found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. ...
The executive director of the school nutrition office for Detroit Public Schools Community District is taking her talents to Houston.
pizza toppings
FoodService Director decided to look at the forces that affect operators across the industry and bring you a list of some folks outside the realm of noncommercial life.

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More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources